10 | 10 - Edition Johann Lafer

Preparation

Use a spiralizer to cut the sweet potatoes into strips. Fry in hot oil in a pan until brown on both sides, pressing down firmly.

Place the rösti on kitchen roll to remove any excess oil and cut out 4 circles with a 5 cm cutter. Cut the courgette into thin slices lengthwise and fry in a grill pan in hot olive oil. Place on kitchen roll to remove any excess oil and season.

Mix the tartare meat with the sugar, ½ tsp salt, paprika, mustard, egg yolk, shallots, capers, anchovies, cornichons, parsley and pepper. Use starter rings to shape the tartare and wrap in the courgette strips. Place one tartare on each rösti and arrange the salad leaves around the edges